My tomato pie!
I found this recipe for Heirloom Tomato Pie on the cover of a summer 2011 issue of Food Network Magazine. It was almost as pretty as a piece of art. I immediately had to try it. I am not much of a baker so I thought this might help me move from savory over to the pastry side of things. I had a blast making it and it was DELICIOUS!
After several glasses of wine one night I obviously wrote Food Network Magazine about my pie making experience because while glancing through the October 2011 issue I saw my name in the comments section. Yep, I drunk emailed. This is probably the only time Pinot Noir and the internet was a good idea!
My 15 seconds of fame!
Here is the recipe. It is really easy and very impressive.
1 refrigerated pie crust
2 pounds heirloom tomatoes
1 large onion; sliced
¾ cup of shredded manchego cheese
¾ cup of shredded mozzarella cheese
1/3 cup mayonnaise
3 tablespoons of bread crumbs
1/2 cup fresh basil, chopped
1/4 cup of fresh chives, chopped
1 teaspoon diced garlic
2 tablespoons olive oil
2 tablespoons kosher salt
1 teaspoon black pepper
Slice tomatoes thin and toss with 1 tablespoon of kosher salt. Place in strainer to drain in sink for 30 minutes shaking every few minutes. This will remove the extra liquid from the tomatoes.
Preheat oven to 350 degrees. Roll out pie dough and place in greased pie dish and press into dish. Pinch edges around the pie for decoration. Fill the pie crust with dried pinto beans or pie weights. This will keep the crust from rising in the middle of the pie. Bake for 20 minutes. Remove from oven and cool.
In saute pan, saute onions and 1 tablespoon of olive oil until soft and translucent. Set aside to cool.
In bowl mix shredded cheeses, mayonnaise, bread crumbs, garlic, chopped herbs, 1 tablespoon kosher salt and cooled sauteed onions. Spread cheese mixture into baked pie crust. Rinse tomatoes and shake off water. Layer tomatoes on top of cheese mixture. Bake for 50 minutes or until tomatoes brown.
Cool and slice. Heaven!!
